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Making method for improving flavor and quality of red wine with specific glycosidase

A technology for red wine and glycosidase, applied in the field of wine brewing, can solve problems such as few reports, and achieve the effects of simple operation, increased content and less addition

Active Publication Date: 2016-12-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few reports on the hydrolysis of glycoside-bound phenolic substances in wine to improve wine quality

Method used

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  • Making method for improving flavor and quality of red wine with specific glycosidase
  • Making method for improving flavor and quality of red wine with specific glycosidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Preparation of β-glucosidase derived from Aspergillus niger

[0028] specifically is:

[0029] (1) Preparation of fermented crude enzyme liquid

[0030] Aspergillus niger was passaged several times, streaked and inoculated on YPDA slant medium, and cultured statically in a 30°C incubator for 5 days. The mature Aspergillus niger spores were soaked and washed with sterile physiological saline to make a spore suspension and refrigerated at 4°C for later use. Draw the spore suspension and inoculate it into the liquid fermentation medium, the inoculum size is 5%, at 30°C, 180r·min -1 Under the fermentation system, the shake flask was cultured for 7 days. After the fermentation is finished, the fermented liquid is filtered through sterile gauze and centrifuged to obtain fermented crude enzyme liquid.

[0031] YPDA medium: Yeast powder 0.5g, protein powder 0.5g, glucose 1g, dissolve in deionized water and make up to 50mL, add 1g agar powder, sterilize at 115°C f...

Embodiment 2

[0043] Embodiment 2: red wine production

[0044] Taking the production of Cabernet Sauvignon red wine as an example, the production of wine is carried out according to the following methods. specifically is:

[0045] (1) Picking and sorting of red grapes: picking fresh red grapes manually or mechanically, sorting, and removing moldy and rotten fruits;

[0046] (2) Alcoholic fermentation: temperature-controlled fermentation, the main fermentation temperature is 28°C; after the main fermentation, the skin dregs are separated, and post-fermentation is carried out with full capacity, and the post-fermentation temperature is 20°C;

[0047] (3) Malic acid-lactic acid fermentation: post-fermentation finishes and carries out malic acid-lactic acid fermentation;

[0048] (4) Enzymolysis treatment: add β-D-glucosidase from different sources according to the addition amount of 3U / L, and enzymolysis treatment at 45°C for 4 hours;

[0049] (5) gumming clarification: wine liquor adopts ...

Embodiment 3

[0053] Embodiment 3: Different β-glucosidase treatment effect

[0054] Carry out the production of red wine according to the method for embodiment 2. The aroma components, the content of aroma substances, and the combined phenolic substances of wine samples before and after treatment with β-glucosidase from different sources were compared. Controls also included wine samples that were not treated with glycosidase.

[0055] (1) The influence on the aroma of Cabernet Sauvignon dry red wine

[0056] The wines brewed by the process of the present invention and the reference wine sample are detected and analyzed by gas chromatography mass spectrometry (GC-MS), and the isoprene substances are analyzed for the important components of the fragrance of wine varieties-terpenes and C13 (Table 1). .

[0057] Table 1 Contents of terpenes and C13 norprenoids in Cabernet Sauvignon red wine treated with β-glucosidase from different sources (μg L -1 ±SD., n=3)

[0058]

[0059] The res...

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Abstract

The invention discloses a making method for improving flavor and quality of red wine with specific glycosidase and belongs to the technical field of wine making. The method includes alcoholic fermentation, malolactic fermentation, enzymolysis treatment, fining and clarification, stability treatment and aseptic filling. Enzymolysis treatment of glycosidase soured from CGMCC 3.6328 is performed after malolactic fermentation of red wine, and the glycosidase is short in enzymolysis treatment time and less in required consumption, and can act aiming at combined-state flavor substances composed of fragrances of main grape varieties and combined-state phenolic substances of important functional components of wine. Compared with the process without enzymolysis treatment, the fermentation process has the advantages that fragrance of wine is stronger, the variety and content of free-state phenolic substances are increased, flavor of wine is improved, and functional components and quality of wine are improved as well.

Description

technical field [0001] The invention relates to a brewing method for improving the flavor and quality of red wine by using specific glucosidase, and belongs to the technical field of wine brewing. Background technique [0002] Wine aroma is an important indicator of wine quality and a key factor for consumers to make choices when purchasing wine. According to different sources, wine aroma can be divided into varietal aroma, fermentation aroma and aging aroma. Variety aroma is the unique aroma of grape varieties, which can best reflect the style characteristics of wine and is also the most important source of aroma in wine. Terpenes in wine, C 13 The norprenyl and methoxypyrazine substances all exhibit unique varietal aromas, such as floral, fruity, spicy, baked, and plant-like aromas. The unique and non-linear interactions between these aroma substances determine the final flavor quality and characteristics of the wine. However, most of the aroma molecules that are repre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12N9/42C12R1/685
Inventor 唐柯徐岩
Owner JIANGNAN UNIV
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